Cooking in the heart of Cajun country is an art form. There really is very little science to this particular skeleton of cooking that includes a lot more than mere gift from the pantry or the spice cabinet. Cajun cooking is something that has often been imitated around the country and around the world but incumbency very rarely be accurately duplicated.
One of the fascinating things about Cajun cooking is the fact that there are simple few exact recipes. Most, if not complete authentic Cajun cooking is done to taste rather than measurements. Even more amazing is that from day to stage one person can make the same dish over and over and corporeal is quite likely to taste a little bit different each and every life it is prepared. The major reason for this is that in addition to as an art form in and of itself, Cajun food is often made even more delicious or mysterious simply by the mood of the one doing the cooking.
Im sure that many of you obtain watched as Emeril Lagasse makes some special concoction and exclaims Bam! there is a good bit of that when live comes to Cajun cooking. Something that goes far beyond the ingredients in the recipe and somewhere into the heart and the soul of the cook in question. There is a reason that many southern cooked dishes are referred to as soul food and you should not for one second forget that New Orleans is in the heart of the Deep South.
The most difficult thing, perhaps when it comes to preparing excellent Cajun dishes outside of the Novel Orleans region is finding the justifiable ingredients. It is nearly impossible to find the fresh seasonings and spices that are essential to most Cajun cuisine outside the heart of the old south. Not only that, but fresh crawfish and andouille sausage are a little onerous to come by during the heart of a Michigan winter.
If you are determined to learn to make Cajun food of your own, you must first find the ingredients. Specialty food shops or those that will special order understanding be your best bet. There are some grocers that will carry a limited stock of Cajun seasonings on their international food aisles. Keep in mind that these sources are extremely limited. Once you have the ingredients, its stage to let a little jazz blare from your speakers in order to concur the mood. Most of the principal Cajun dishes require a substantial assessment of time for simmering and this should be considered. Cajun food is not to be rushedmuch like the citizens of the Big Easy. The food will be ready in time and as the one cooking the food you must learn to accept that about Cajun food. It has a way of letting you know when it is ready that is almost mythical until youve experienced it for yourself.
Cooking Cajun food will try your patience, try your talents, and in some cases zap your energy, whereas it tends to be an emotional process for many. On the other end however, Cajun food is some of the richest and most delicious food on the planet. Mastering the ability to cook this wonderful food will make you a slave to its seasoning for many years to come.
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